Rainbow Cupcakes taste juice the same as normal vanilla cupcakes, and mine are swirled with my delicious cream cheese frosting – my favourite! If you prefer, you could use regular vanilla buttercream, or even a chocolate or strawberry flavoured cream cheese frosting
- For the cupcakes:
- 200g unsalted butter
- 200g caster sugar
- 4 medium eggs
- 1 tbsp vanilla bean paste or extract
- pinch salt
- 200g self-raising flour
- 1tsp baking powder
- Gel food colouring in: red, yellow, green, blue and purple
- For the Rainbow Cupcakes
First, preheat your oven to 160C/gas mark 4 and pop some large cupcake cases in a 12 hole muffin/cupcake tin.
Have your gel food colours to hand, along with four small bowls (cereal sized) before you start.
In a stand mixer, or by hand, beat together the butter and sugar with the vanilla until it’s completely mixed and light and fluffy. Beat in two eggs followed by half of the flour (100g), then the other two eggs and final 100g of flour, plus the salt and baking powder.
Next, divide your mixture into five bowls (so four additional bowls to the one you’re already using), putting roughly the same amount of mixture into each bowl. Start with your purple gel food colouring, using a flat knife to scoop a pea sized amount of colouring into a bowl of batter. Mix the colour in thoroughly, adding more gel if necessary until you have the colour you’re happy with. Then, use a tablespoon to divide the mixture into your cupcake cases, one scant tbsp in each.
Repeat with the blue, green, yellow and red colourings and your remaining batter, and then bake your cupcakes for 15-20 minutes in the middle of your oven. We don’t want to bake them on the top shelf as they will brown and you’ll lose some of the effect of the rainbow!